This course will cover the basic to Advance level of soups
Soups are one of the Main component of a typical french course but in todays time, the concept of soups goes well in all type of cuisines
What you’ll learn
- Learn classic soups.
- Learn to make gazpacho.
- Learn how to make cream soups.
- Learn to make french onion soups.
Course Content
- Introduction –> 10 lectures • 48min.
Requirements
Soups are one of the Main component of a typical french course but in todays time, the concept of soups goes well in all type of cuisines
This Topic cover 8 type of soup and 1 crouton recipe which could be used as a garnish on soup as well as salad
Onion Soup – Caramelised onions cooked in stock and reduced for a rich and flavourful end result.
Tomato Gazpacho – Caramelised onions cooked in stock and reduced for a rich and flavourful end result.
Clear Vegetable soup – Light vegetable broth, sweet in taste and clear. Quick and easy soup that will satisfy.
Cream of Broccoli – Pureed and thickened with cream, broccoli is the base cooked in stock. Fast soup with good end results.
Cream of Carrot – Classic carrot soup cooked in stock and thickened with cream. Sweet and savoury.
Cream of chicken Soup – Chicken volute base, thickened with cream and served with sliced chicken breast. Great natural flavours.
Cream of Mushroom soup – Classic mushroom soup which is finished with cream. Nice savoury flavours to match the earthyness.
Minestrone Soup – A hearty broth full of vegetables and bacon. Finished with a generous spoon of pesto sauce.
Croutons – A perfect component to salads and soups. A simple bread crouton made with clarified butter.